Buttertarts are a truly Canadian dessert deeply rooted in the histories of the eastern provinces. Traditionally, buttertarts have dried currants mixed into their filling. We have added raspberries for a twist on tradition.
30 ml 2 tbsp Mirage Margarine, melted
125 ml ½ cup Maple Syrup
125 ml ½ cup Dark Brown Sugar
1 Eggs, Large
5 ml 1 tsp Vanilla
5 ml 1 tsp Cider Vinegar
60 ml 1/4 cup Raspberry Jam
1 Recipe Flaky Pie Dough
- Pre-heat the oven to 375°F (200°C).
- In a bowl, whisk together the brown sugar, maple syrup, egg, Mirage Margarine, vanilla, vinegar, and salt until well combined. Set aside.
- On a lightly floured surface, roll out the Flaky Pie Dough to a 1/8-inch (3 mm) thickness. Using a 4-inch (10 cm) round cookie cutter, cut out 12 circles. Re-roll scraps as necessary. Fit the rounds into muffin tins.
- Blind bake the tart shells until the edges are golden and the bottom is no longer wet.
- Add 1 tsp of raspberry jam to the bottom of each shell.
- Spoon in the prepared filling until the shells are ¾ full.
- Bake on the bottom rack of the oven until filling is puffed and bubbly and the pastry is golden, about 12 minutes. Let stand in muffin tins on a cooling rack for 1 minute.
- Run a metal spatula around the tarts to loosen them. Carefully slide the spatula under the tarts. Transfer them to a cooling rack to cool completely
- Use this filling as a base for tasty pecan pies, or give it different toppings like milk chocolate chips and chopped hazelnuts.